60 ml olive oil 1 onion 5 gr italian parsley 800 gr tomatoes 60 ml dry wine 130 gr lump crabmeat picked over 12 penne 1 shells 1 gr salt
Instructions
Meanwhile, bring 6 litre water to boil in a soup kettle. Add 1 tablespoon salt and penne; cook until just tender, about 9 minutes. Drain and return penne to soup kettle. Add sauce; toss to combine. Serve immediately.